pink velvet cake

Introduction:
Pink velvet cake is a strikingly beautiful and flavorful dessert that has gained popularity for its vibrant pink hue and deliciously moist texture. Often seen as a twist on traditional red velvet cake, it features the same rich, tender crumb and decadent cream cheese frosting but with a lovely pink color, making it a popular choice for celebrations, especially in events like weddings, birthdays, or baby showers. This cake combines the tanginess of buttermilk and the richness of butter with a subtle cocoa flavor, making it an irresistible treat that captivates both the eyes and taste buds.

The History of Pink Velvet Cake:
Pink velvet cake has evolved from its red counterpart, which was first introduced in the early 20th century in the southern United States. The traditional red velvet cake became widely popular due to its eye-catching appearance and unique flavor. Over time, bakers started experimenting with the classic recipe, substituting the red food coloring with pink, either naturally through the use of beets or using pink dye, creating a soft and visually appealing pink cake. While it shares many similarities with the red velvet, the pink velvet cake is often considered a lighter, more delicate version, bringing a fresh twist to the beloved southern classic.

Ingredients Breakdown:
To make a pink velvet cake, several key ingredients are needed to achieve its tender crumb and characteristic flavor. The primary ingredients include all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder. The addition of buttermilk, which adds a tangy flavor, is essential to the cake’s texture and moisture. A significant ingredient is the pink food coloring or beet juice, which imparts the distinct pink hue to the cake. Butter and eggs provide richness and help in the structure of the cake. For the frosting, cream cheese, powdered sugar, and vanilla extract create a smooth, tangy, and sweet topping that pairs perfectly with the moist cake.

Step-by-Step Recipe:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium-sized bowl, sift together 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of cocoa powder.
3. In a separate bowl, cream together 1 cup of softened butter and 1 ½ cups of granulated sugar until light and fluffy.
4. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients.
6. Mix in the pink food coloring until you reach the desired shade of pink.
7. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. For the frosting, beat 8 oz of cream cheese and 1/2 cup of softened butter until smooth. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until fluffy and smooth.
10. Once the cakes have cooled, spread a generous layer of cream cheese frosting between the layers and over the top and sides of the cake.

Tips for the Perfect Pink Velvet Cake:

1. Use high-quality ingredients for the best flavor, especially the buttermilk and cream cheese for the frosting.
2. Don’t overmix the batter; mix just until combined to ensure a tender cake.
3. If you’re using liquid food coloring, start with a few drops and add more until you achieve the perfect pink shade. Gel food coloring provides a more vibrant color and won’t affect the texture of the cake.
4. Allow the cake layers to cool completely before frosting to avoid the frosting melting.
5. For an extra touch, sprinkle edible glitter or pink sprinkles on top of the cake for a festive finish.
6. You can freeze the cake layers ahead of time, which will make it easier to frost without the layers breaking apart.

Variations and Customizations:
While the classic pink velvet cake is delicious as is, there are many ways to customize it to suit different tastes and dietary needs. To make it dairy-free, you can substitute the buttermilk with a non-dairy milk like almond or oat milk, and replace the butter with dairy-free margarine or coconut oil. For a gluten-free version, simply swap out the all-purpose flour for a gluten-free flour blend. To add an extra layer of flavor, consider infusing the frosting with citrus zest, such as lemon or orange, for a refreshing twist. You could also add chocolate chips to the batter or incorporate fresh fruit like strawberries into the cake for a fruity variation.

Health Considerations and Nutritional Value:
While pink velvet cake is undeniably delicious, it’s also a dessert that is rich in sugar and fat, making it a treat to enjoy in moderation. The cake provides a source of carbohydrates and fat from the flour, butter, and sugar, and offers a small amount of protein from the eggs. However, the cream cheese frosting significantly increases the calorie count, so it’s important to be mindful of portion sizes. For those looking to make the cake slightly healthier, using reduced-fat cream cheese and cutting back on the sugar in the frosting can help lower the overall calorie content. You can also experiment with alternative sweeteners like stevia or monk fruit if you’re aiming to reduce the sugar intake. Additionally, incorporating healthier ingredients like almond flour or coconut flour can provide more fiber and nutrients. However, it remains a rich dessert best enjoyed on special occasions.

FAQ:

• Can I use regular food coloring instead of pink?
  Yes, you can use red or other colors if you want to alter the shade of the cake, but pink is traditional for this version.
• Can I make this cake in advance?
  Yes, the cake layers can be baked and stored in an airtight container for up to 3 days. You can also freeze the layers for up to 3 months before frosting and serving.
• What can I use instead of buttermilk?
  You can substitute buttermilk with a mixture of 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to thicken before using.
• Can I make this cake without eggs?
  Yes, you can replace the eggs with a flaxseed meal or chia seed mixture, or use an egg replacer for a vegan-friendly version.

pink velvet cake

Pink velvet cake is a visually stunning and delicious variation of red velvet cake, featuring a moist texture, tangy flavor, and vibrant pink color. It’s perfect for any special occasion and can be customized to suit different dietary preferences.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 55 minutes mins

Total Time 3 hours hrs 25 minutes mins

Servings 16

Ingredients

  

For the Cake:

• ▢ 3¾ cups all-purpose flour
• ▢ 1¼ teaspoons baking powder
• ▢ 1¼ teaspoons baking soda
• ▢ 1¼ teaspoons salt
• ▢ 2⅔ cups granulated sugar
• ▢ 1¾ cups buttermilk
• ▢ 1 cup unsalted butter melted
• ▢ ¼ cup vegetable oil
• ▢ 3 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1¼ teaspoons distilled white vinegar
• ▢ ½ teaspoon pink gel food coloring
• ▢ Cooking spray

For the Frosting:

• ▢ 12 egg whites
• ▢ 3 cups granulated sugar
• ▢ 30 ounces unsalted butter cubed and softened
• ▢ 1/8 teaspoon pink gel food coloring

For Assembly:

• ▢ ½ cup pink sprinkles

Instructions

 

For the Cake:

• Preheat the oven to 325°F (163°C). Grease three 8-inch cake pans with cooking spray and line the bottoms and sides with parchment paper. Soak three cake baking strips in water.
• Sift the flour, baking powder, baking soda, and salt into the bowl of a stand mixer, then stir in the sugar.
• In a separate bowl, whisk together the buttermilk, melted butter, vegetable oil, eggs, vanilla extract, vinegar, and pink food coloring.
• Gradually add the wet ingredients to the dry ingredients in the stand mixer, using the paddle attachment. Mix until just combined, being careful not to overmix.
• Divide the batter evenly between the three prepared pans. Squeeze out any excess water from the baking strips and wrap them around the pans.
• Bake for 50-55 minutes, or until the cakes are springy to the touch and a toothpick comes out clean or with a few crumbs attached.
• Let the cakes cool in the pans for 20 minutes before inverting them onto a cooling rack. Remove the parchment and allow the cakes to cool completely.

For the Frosting:

• Fill a pot halfway with water and bring it to a simmer. Place a heatproof bowl with the egg whites and granulated sugar over the pot of simmering water, whisking to combine. Continue to heat, whisking frequently, until the mixture reaches 160°F (71°C) and whisk for an additional 2 minutes to ensure the egg whites are safe to consume.
• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for about 10 minutes until soft peaks form, and the mixture resembles meringue.
• Switch the mixer to the paddle attachment and reduce the speed. Gradually add the softened butter, a few cubes at a time. Initially, the mixture may look curdled, but continue mixing until it turns into a smooth, silky buttercream.
• To add color, use a toothpick to add small amounts of pink food coloring, mixing after each addition. The frosting should be slightly lighter than the cake layers for contrast. For the best results, use the frosting immediately.
• Set aside 1 cup of frosting for piping rosettes.

For Assembly:

• Trim the top and bottom of each cake layer using a large serrated knife or a cake leveler to remove any crust and create even, flat layers.
• Attach an 8-inch cake board to a 10-inch cake board with a little buttercream. Place the cake board on a cake turntable, then set the first cake layer on top with a small amount of buttercream to help it stick.
• Pipe a thin layer of frosting over the first cake layer, smoothing it with a cake scraper if needed, then add the second layer on top. Repeat this process with more frosting, then add the third layer.
• Trim the sides of the assembled cake using a serrated knife to create a flat, even surface.
• Apply a thin crumb coat of buttercream using an offset spatula. Chill the cake for 15-20 minutes to set the crumb coat.
• Add more buttercream to the top and sides of the cake, smoothing it with a cake scraper to achieve a smooth finish. Chilling the cake between frosting steps will help ease this process.
• Press pink sprinkles into the side of the cake, focusing on the bottom half. Run a cake smoother around the base to help flatten the sprinkles into the sides. Chill until firm.
• Fit a large piping bag with a closed star nozzle and fill it with the reserved frosting.
• Pipe 12 rosettes around the top edge of the cake. Sprinkle a few additional sprinkles on top of each rosette.
• Carefully transfer the finished cake to a cake stand for serving.

Notes

Pink velvet cake can be stored at room temperature for up to 3 days or kept in the refrigerator. For the best taste, it is recommended to enjoy the cake at room temperature, so take it out of the fridge 1-2 hours before serving. If you want to store the cake for a longer period, you can wrap individual portions and keep them in a container in the freezer for up to 3 months.

Baking strips are useful for preventing the cake from doming and ensuring even layers. These strips can be purchased online or found in the cake decorating section of craft stores.
Using a kitchen scale ensures that each cake pan receives an equal amount of batter for uniform layers.

To avoid tearing, it helps to trim the outer edge of the cake with a serrated knife before using a cake leveler to cut through the layers.

For evenly spaced frosting rosettes, you can create guide points by drawing a circle around an 8-inch cake pan on parchment paper, then cutting out a smaller circle about ½ inch from the original edge. Fold the parchment into halves, then quarters, and finally into thirds. Unfold it and place it on top of the cake. Use a toothpick to mark the points, and these can serve as your guide for piping the rosettes evenly.